And so it begins . . .

Today is Day One of our roofing project; Wimsatt company was here, bright & early at 6:50 a.m. delivering our shingles. I must give those guys a HUGE hand for being able to BACK UP their really long (I’m guessing, easy, 10 foot) truck complete with huge boom arm into our very short, narrow driveway. AND they did it in ONE try! Mind you, at that time in the morning, their truck ended up blocking traffic in the road, both ways (we live on a MAJOR Michigan road – 4 lanes and a turn lane – they did it in ONE TRY!!! AMAZING! After their arrival there was much loud hammering as they put down the support boards to hold the shingle bundles – and then they left. They are NOT the company doing the job, they’re just the delivery system; I’m not exactly sure when Hanson’s will be here to do the actual roofing, but I’m guessing either today or tomorrow. Husband looked at the weather patterns here in the next few days: today’s ‘lovely’ prediction calls for 90% rain and possibly SNOW! The next three days are better – clear and chilly (OK weather for roofers). Here’s quick photo of our house, now – mind you it’s in a sad state of affairs but hopefully, when it’s all done, it will look much better.


If you look at the roof peak, you’ll see bundles of shingles piled up. The little punched out window on the left will be sided (YAY!) and roofed (it’s sorely in need of paint). I will be SO GLAD to finally not cringe every time it rains, knowing the roof is going to leak.

On the health front, yes – I’m still sick with this cold. Living on nose spray, kleenex, lip balm, lots of liquids and occasional naps (oh – and throat spray – great stuff: Chloraseptic throat spray – numbs your throat so you’re not in so much pain! This is Day 3, so I’m hoping I start feeling a little better from here on out. Woke up to the roofers and then went straight back to sleep for another 3 hours; trying to remember that your body will not heal if it doesn’t have REST!

Last night I was feeling a little better and trying to figure out what to make for dinner: both younger boys were home so I knew it had to be a slightly bigger fare. I had cooked 4 chicken breasts, simply because they needed cooking (I’d taken them out of the freezer a few days ago). Took those, several cans of veggies: grean beans, peas, corn, carrots and chopped up some of the chicken plus some onion; threw it all in a big soup pot with some water and 3 cans of turkey gravy (weird, I know – but it gave it flavor and body . . . being sick you have to improvise!). Added a little pepper (the gravy has all the salt you need), few dashes of garlic powder, some Worcestershire sauce and a few dashes of fresh horseradish (for zip) – everyone exclaimed it was VERY TASTY! Great – and we have lots for dinner, tonight, also!

Along with just trying to get better, I ran into a pile of my Mother’s old recipe cards I’d stashed upstairs. These were quite interesting to read: some were hers, some mine, and some my Grandmothers and Aunt’s. I’m still amazed at the differences in HOW one used to cook back in the 40’s & 50’s. The references to products, like 1 PECK of beets, prepared the ‘usual way’ (and how, exactly is THAT?). That was a time when women actually COOKED! They didn’t buy ready-made items to add to their recipe, they had to prepare said items FIRST, then use them in a recipe! Sort of like making a roux: how many people do that today? (unless you’re from the South, of course!) or making a White Sauce. There were recipes for “Mince Meat Cookies”, “How to Make a Potpourri: Jar”, “Cheap Feather Cake”, “Luxor Loaf” (from the ingredients, I’m guessing it’s a cake of sorts), “Cod Fish Cakes with Egg Sauce”, and – the BEST recipe of them all, title-wise: “Hygienic Soup”! Not sure, exactly why it’s called that because the ingredients are: white stock (?), oatmeal, scalded milk, butter, flour, salt & pepper. Ah, they certainly had some ‘interesting’ recipes back then! Some also required ‘interesting’ ingredients like: ‘thin milk’, thick sour cream, Washburn’s Pancake Flour, Rumsford Baking Powder, hot loganberry juice (just WHERE would you find loganberries, unless you grew them?), barley flour, fish flakes or cold, cooked fish (guessing canned tuna? ooops- it’s canned TURBOT!). Yes, this was a adventure just looking through about 50 recipe cards from the past. Quite a few of the recipe cards were ready-made, stating they came from the Staff Nutritionists Detroit Dairy and Food Council.

Out of all of them there were two I thought you might like:


Honey Pumpkin Pie

1/3 C. sugar
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 C. strained honey
2 C. cooked or canned pumpkin
1 C. evaporated milk
2 eggs
1 prepared pie crust, unbaked
(this recipe requiredyou make
your own using Crisco)

Preheat oven 425 degrees F.
Mix sugar, salt & spices; stir in honey &
pumpkin. Heat milk; add with the eggs.
Beat well. Pour mixture into unbaked pie shell
& bake 10 minutes; lower heat to 375 degrees F.
and bake 35 minutes longer.




1 C. soft shortening
1 1/2 C. sugar
2 eggs

Sift & Stir in:

2 3/4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Mix ingredients together and chill
at least one hour.

Preheat oven 400 degrees F.
Roll dough into balls the size of small
walnuts. Roll each ball in a mixture of:

2 T. sugar
2 tsp. cinnamon

Place balls two inches apart on greased
cookie sheets. Bake 8-10 minutes. Remove
from oven while still soft. Makes 5 dozen

(recipe: Rose Marie Cudnohufsky –
my Mother’s piano student!) This was a
cut out article from our local newspaper)

(now starts the ‘regular recipes’)

Pan Roasted Butternut Squash & Apples

3 T. margarine
1 (12 oz) pkg. refrigerated butternut squash*
1 1/2 C. chopped Granny Smith apple (1 large)
1/2 C. apple juice
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. salt

Melt margarine in large skillet over medium-high
heat. Add squash; cook 5-7 minutes or until
lightly browned, stirring occasionally. Add apple,
apple juice, cinnamon, ginger & salt; stir to combine.
Reduce heat, cover & simmer 15 minutes or until squash
is tender. Serves 4 (about 1/2 C. each)

*Fresh butternut squash may be used in place of
refrigerated squash. Peel & cut squash into small
pieces & cook.


Catalina Cranberry Chicken

4 lb. bone-in chicken pieces (breasts
and/or thighs)
1 (16 oz) can whole berry cranberry sauce
1 (8 oz) bottle Catalina salad dressing
1 envelope dry onion soup mix

Preheat oven 350 degrees F.
Place chicken in two 9 X 13 baking dishes.
Mix remaining ingredients; pour over chicken.
Bake 50 minutes or until chicken is done (165
degrees F.) Serves 8

(recipe: Kraft foods)

Catalina Cranberry Chicken

4 lb. bone-in chicken pieces (breasts
and/or thighs)
1 (16 oz) can whole berry cranberry sauce
1 (8 oz) bottle Catalina salad dressing
1 envelope dry onion soup mix

Preheat oven 350 degrees F.
Place chicken in two 9 X 13 baking dishes.
Mix remaining ingredients; pour over chicken.
Bake 50 minutes or until chicken is done (165
degrees F.) Serves 8

(recipe: Kraft foods)

Green Beans & Almonds

1 (16 oz) bag frozen whole green beans
1/4 C. water
2 T. margarine
1/4 C. salted, roasted almonds, chopped
2 tsp. lemon juice
1/4 tsp. salt

Place beans & water in large microwave-
safe bowl; cover & heat in microwave
on High 8-10 minutes, stirring twice.
Drain. Add margarine, almonds, lemon
juice & salt; toss lightly. Serves 6


Fresh Cranberry Spread

8 oz. fresh cranberries
3/4 C. sugar
1/2 C. water
1 stick cinnamon
1/8 tsp. ground nutmeg
juice & grated peel of 1 orange
2 T. margarine, softened

Bring cranberries, sugar & water to boil
over medium heat in 2 qt. saucepan. Reduce
heat to low; stir in cinnamon & nutmeg. Simmer,
stirring occasionally, 7 minutes or until cranberries
begin to burst. Stir in orange juice & grated peel;
simmer 5 minutes. Turn into a bowl; cover with
plastic wrap so it does not form a skin as it cools.
Refrigerate until cooled completely. Whisk margarine
in small bowl until smooth. Remove cranberry mixture
from fridge; stir to break up. Gently stir in 2 T. mixture
into margarine, stirring so the fruit is running through
the spread without being completely blended in. Serve
on the side – for toast, waffles, bread rounds –
NOTE: Great, melted & drizzled over roasted turkey slices!
Serves 12

(recipe: Unilever)

Ravioli Lasagna
(quick meal)

1 C. frozen loose-cut leaf spinach
2 (15 oz, ea) cans beef ravioli (Chef
1 (14.5 oz) can diced tomatoes,
well drained
1 1/2 tsp. dried Italian seasoning
1 C. cottage cheese
1/2 tsp. ground black pepper
1 C. shredded Italian-blend cheese

Preheat oven 375 degrees F.
Spray 8 X 8 baking pan with nonstick
spray. Place spinach in microwaveable
bowl; cover with plastic wrap & micro-
wave on High 2 minutes. Squeeze spinach
dry. Combine ravioli, drained tomatoes &
Italian seasoning in medium microwaveable
bowl. Cover with plastic wrap & microwave on
High 3-4 minutes or until mixture is hot. Combine
cottage cheese, spinach & black pepper in small
bowl. Place half of ravioli mixture in bottom of
baking dish. Top with half of cottage cheese
mixture & 1/2 C. shredded cheese; repeat layers.
Bake 15 minutes or until cheese is hot & bubbly.

(I’m not a fan of canned ravioli, but I thought this recipe might ‘fit’ for some of you who are really pressed for time to make a meal)


Tuna Noodle Casserole

6 oz. egg noodles
1 T. butter
1 medium onion, minced fine
3 T. flour
1 3/4 C. chicken broth
1 C. milk
10 oz. sliced baby bella mushrooms
1 C. frozen petite peas, thawed
2 (5 oz, ea) cans tuna in water, drained
4 oz. sharp Cheddar cheese, shredded
2 T. Parmesan cheese
2 T. breadcrumbs

Preheat oven 375 degrees F.
Cook noodles in salted water until al dente,
slightly undercooked by 2 minutes; set aside.
Melt butter in large, deep skillet. Add onions; cook
on medium heat until soft, about 5 minutes. Add
flour & pinch of salt; stir well, cooking an
additional 2-3 minutes on medium-low heat. Lightly
spray a 9 X 13 casserole with nonstick spray. Slowly
whisk in chicken broth until well combined, increasing
heat to medium; whisking well for 30 seconds. Add
milk & bring to boil. When boiling, add mushrooms,
peas, adjust salt & pepper to taste & simmer, mixing
occasionally 7-9 minutes until it thickens. Add drained
tuna, stirring another minute. Remove from heat; add
1 C. sharp Cheddar cheese; mix until it melts. Add noodles to sauce; mix well until evenly coated. Pour into prepared dish, top with Parmesan & breadcrumbs. Spray a little  nonstick cooking spray on top & bake 25 minutes. Place under broiler a few minutes to get crumbs crisp, being
careful not to burn them. Serves 6


Bacon-wrapped Pineapple Bites

1 lb. bacon
1 (16 oz) can pineapple chunks
granulated brown sugar (optional)
strong round toothpicks

Preheat oven 425 degrees F.
Drain pineapple & pour chunks into an
easily accessible bowl. Keep bacon cold until
ready to cut. Cut in lengths long enough to
roll around pineapple chunks. You should get
2-3 pieces from each slice of bacon. Work
quickly, lay each piece of bacon out, place
one chunk pineapple on bacon & roll up,
securing with toothpick. Continue until
you’ve used up all ingredients. Place on
baking sheet, lightly sprinkle with brown
sugar. Bake until bacon is crispy & pineapple
begins to be light brown around exposed
edges.* Remove from oven, drain any excess
liquid; transfer to serving platter. Keep warm.

NOTE: these can be prepared ahead of time,
cover with plastic wrap & store before baking.

*You can also use the broiler instead of baking.

(recipe: Rhonda G-Marys Recipe Exchange)

I just wanted to thank you for the opportunity to work on this blog – it keeps my mind of how lousy I feel!

Hope you are all: (a) WARM (b) DRY (it’s raining here and 46 degrees F – chilly) (c) COZY (d) and RESTING/RELAXING. After I complete this entry, I’m going to go sit in my cozy recliner with a nice, hot cup of tea (and probably play “Oregon Trail: American Settler” on my Ipad!)




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  1. … Ytterligare information certifikatutfärdaren hittas här

    [ … ] Vad host är du hjälp ? Kan Jag får din associera länk på värd ? Jag vill plats laddade upp som snabbt som din lol [ … ]

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